Directions

Trim and discard any excess fat from pork. On wire rack in 13- by 9-inch baking pan, place pork. In small bowl, combine tangerine rind, thyme, 1/2 teaspoon salt, the cumin, and pepper. Rub mixture evenly over all sides of pork and set aside 15 minutes. Insert meat thermometer in center of pork.

Remove wire rack from baking pan. Stir tangerine mixture into broth remaining in baking pan. If most of broth has evaporated, add 1 1/2 cups water to pan and heat mixture to boiling, stirring constantly, until thickened and bubbly. Pour gravy into small pitcher. Slice pork and arrange on serving platter. Garnish with thyme sprigs, if desired. Serve pork with gravy and salsa, if desired.

Nutrition information given is for one serving with gravy but without salsa.